The email addresses you've entered will not be stored and will only be used to send this email. Privacy policy

Ingredients
Serves: 2

110g (4 oz) amaretti biscuits, crushed

1 tablespoon melted unsalted butter

110g (4 oz) 70% plain chocolate, chopped

110ml (4 fl oz) double cream

110g (4 oz) mascarpone, beaten

60g (2 oz) hazelnuts, toasted and finely chopped

30g (1 oz) fresh rasberries

2 mint sprigs, for garnish

View list

Add to shopping list

Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com

MethodPrep:30min › Extra time:2hr chilling › Ready in:2hr30min

In a small bowl, mix together the crushed biscuits and melted butter.

Place two 7.5cm (3 in) metal rings onto 2 dessert serving plates. Divide the biscuit mixture between the two serving rings. Using the back of a spoon press the biscuit mixture down to cover the base of the ring. Chill.

Melt the chocolate in a small heatproof bowl over a small pan of gently simmering water. Ensure the water does not touch the base of the bowl. Remove the bowl from the heat and allow to cool a little.

In a medium bowl, whip the cream to soft peaks. Fold the mascarpone into the cream. Gently fold in three-quarters of the chocolate and the nuts until evenly blended.

Divide the chocolate mixture between the two serving rings. Level off the tops with the back of a table knife. Chill for at least 2 hours.

Using a hot cloth or blowtorch, warm the outside edge of the metal ring and remove.

Serve the cheesecakes drizzled with the remaining melted chocolate and garnish with the raspberries and mint.

Watch how!

Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!